Ghee 420g

Ghee is clarified butter, the cooking fat behind countless Indian kitchens. Ayurveda Ghee. 420g.

In the Kitchen: Use it for tadka: heat a spoonful, add jeera, mustard seeds or dried chilli, and pour it over dal. For frying and deep-frying (braten und frittieren), it handles higher heat than regular butter without burning, so it works for puris, pakoras and sweets. Roast rotis and parathas with it, fry rava for halwa and kesari, or start a pulao by frying whole spices in it. A spoonful on Khichdi, rice or hot roti is how many homes finish a meal.

In German: Ghee (Butterschmalz, geklärte Butter).

Good to Know: How it differs from regular butter (herkömmliche Butter): ghee is butter simmered until the water cooks off and the milk solids are strained out, leaving almost pure butterfat. That is why you can heat it higher than butter. It is close to German Butterschmalz, with a nuttier taste from the slow cooking. Always use a clean, dry spoon, so no water or crumbs get into the jar.